PIATTO™ - Pasta recipes and more from Italy and beyond. Traditional Italian Cooking and Mediterranean Diet recipes!
PIATTO™ brings traditional Italian food recipes to your table with our easy, step-by-step video recipes. You'll find the best Italian recipes for breakfast, lunch, dinner and dessert. Always tested, always delicious. Plus, no channel has better homemade Italian Grandma cooking!
In our Italian Cooking channel, you’ll find the best Italian food recipes on RU-vid! Re-discover the most famous Italian food, from classic staples like homemade pizza and pasta recipes like Pasta Carbonara to decadent Italian desserts like Tiramisu. You’ll also discover lesser-known traditional Italian cooking from all over Italy.
Did you know that the Mediterranean Diet was based on the eating habits of ITALY, Spain and Greece! By definition, authentic Italian recipes are delicious mediterranean diet recipes you can make at home.
Ok, so I've tried to make Cacio e Pepe about 3 or 4 times now and It's always a failure. I've tried several methods and the cheese just always turns into rubbery stringy gobs. The issue I think I may be having is the cheese itself. They always say to get Pecorino Romano, but I can't get that here. They only sell the cheap wedges of Romano cheese. I'm assuming that maybe this is just crap cheese and far removed from what Pecorino Romano is, kinda like how a cheap wedge of Parmesan is not even close to the same thing as Parmigiano Reggiano. Is this why it just won't turn into a sauce? I've made sure the heat is off and it is no longer hot, I've made the cheese into a paste, it just doesn't work. If this is the case, then what can I use as a substitute? They just don't sell that around here.
Hi there! So, the one thing you did not mention is how finely you grated the pecorino cheese. When we grate the pecorino from a wedge, we typically grate it with the fine food processor setting and THEN we also pass it through a fine sieve to create a powder-like consistency. If you are using coarsely grated cheese, that could also create the problem you describe. The super fine grated pecorino found in some supermarkets will work well. Hope that helps.
@@PiattoRecipes Ah, that could very well be the problem. I just passed mine through a microplane and then tried to kinda grind it up further with the back of a spoon. It was more like very short, super thin shreds.
Looks good! 👌🏻 I LOVE Pinot Grigio!! However, it seems like the Guanciale might be a bit burnt, or maybe it's just the colors on my iPhone making it look that way
My grandfather had a spin on it. Did the meat and onions put would ladle then onion and broth over ziti, sprinkle with parm and mozzarella, cube salami and pop in the oven until cheese is melty and the pasta crisp on top and underneath has all the onion sauce. Then you serve it and add the meat with more juices.
This is the kind of focaccia recipe I prefer. . .developing the structure through folding the dough as opposed to kneading. Have you tried this recipe with a pre-fermentation or even using an "old dough"?
Great video! Can't wait to try this especially since I am not an experiened cook. What do you think about adding butter to the olive oil? Where can La Molisana pasta be purchased?
@@PiattoRecipes Thank you for the response. I used butter and oil and practically covered the bottom of the pan with garlic, but didn't have any parsley available and followed the instructions best I could. The spaghetti Aglio Olio turned out just OK, wasn't as strong a flavor as I had hoped, it was bland. I also used Barilla spaghetti, which what I had available. Next time I won't use butter and will try to use La Molisana. Thanks again.
You can add more garlic and pepper to suit your taste. La molisana is hard to find in groceries in the US. That’s why we shared the Amazon link where it can be purchased. Good alternatives are Rummo or DeCecco BRONZE cut pasta
Made this with pancetta and parm because that was what was available. It was amazing! One key is to boil the pasta in as little water as possible because that makes the water very starchy which is required for the sauce to be very velvety and thick.
📍PIN this recipe for later: pin.it/6Np7qJJbZ 📝 Written recipe + video? On our website 👉www.piattorecipes.com/scarpariello-pasta-from-naples-ultimate-summer-pasta-recipe-with-cherry-tomatoes/
I loved the video. I am growing many zucchini in my garden. I was looking for recipes for stuffed zucchini but American stuffed zucchini has meat and I'm a vegetarian. I like this gratinate and will try it. I even have a block of real parmiggiano-reggiano too 😅. Thank you Nonna!
Anyone in the comments tried being a bit like mad scientist and adding sodium citrate to the pecorino sauce so it doesn't separate into fats and water?
Our video recipes (including this one) are filmed in Italy and the channel is Italian. You can watch these videos with the original Italian language (and English subtitles) @piatto (ru-vid.com)
Underreted?? Why? Every Italian knows this recipie, and every tourist from the rest of the world!! Only americans doesn’t knows anything but their ridiculous stereotipes!!
Il grasso non si butta e il pecorino va messo sopra grattugiato e non come una pappetta, era il,cibo dei pastori maremmani che non avrebbero mai buttato il grasso che dà sapore
